All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Visit our online shop
Take a look in our online shop, where you can buy our full range of flour and lots more.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Need to know where we are?
For contact details, directions and how to find us
You can visit us here at the Mill, we are open:
Monday to Friday 08:00-17:30hrs
Saturday 08:00-16:00hrs
We are closed on Sundays and Bank Holidays
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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
This recipe really packs a fruity Rhubarb and hot ginger punch. Really good. Great as a breakfast muffin or as a treat. Don't worry about the sugar in the rhubarb, you won't use all the syrup (though what's leftover makes for a lovely ice-cream syrup or cordial with soda water).
Ingredients
Makes 12 muffins
400g rhubarb
5cm ginger
100g sugar
175g spelt Flour
25g wheatgerm and bran
1.5 teaspoon baking powder
1 teaspoon bicarb of soda
75g soft light brown sugar
3 tablespoons yoghurt
75g butter
2 eggs
Method
Heat oven to 200°C
Place 3-4cm chunks of rhubarb in deep baking tray with thinly sliced ginger and sugar. Bake for 30mins. Separate rhubarb from syrup and set each aside to cool.
Weigh out flour, wheatgerm, bicarb, baking powder and sugar and mix in a bowl.
Melt butter and allow to cool.
Mix eggs, yoghurt, cooled rhubarb pieces. Add cooled butter.
Combine the wet and dry ingredients gently.
Share into 12 muffin tins.
Bake for 20-15 minutes.
When ready remove from oven and drizzle some syrup over the buns for extra tang and heat.
Allow to cool.
Added by: Sam F
Lemon Sponge with Summer Berries and Rhubarb
Cranberry Soda Bread
Rye Dough with Figs
Dutch Oven Delicious Walnut and Date Loaf
Seirls with walnuts and raisins for bread machineIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.